Molinari-sons

An Around-the-World Journey

It was 1870 when the Molinari family left their small Italian town of Carrezano in the Piedmont region to travel the world. Before finally landing in the United States, Patriarch Pasquale Giusseppe and his family stopped in England, Peru, Haiti and Mexico. It was a long journey to get to their ultimate destination, and they lost Pasquale’s mother to Typhoid fever along the way. But after tireless travel, heartbreaking loss, and much hard work, Pasquale was finally able to open up his own salami business in San Francisco in 1896. That first factory was located in a deli basement, but it was a humble beginning that would eventually lead to a large-scale operation.

Molinari Salami Types

Even after more than 120 years of business, the recipes and traditions behind Molinari & Sons salami meat remain virtually unchanged. While they have modernized and grown since the 1890s, the family’s Italian roots are ever-present, ensuring quality Italian-style salami right here in the U.S.A. 

Molinari & Sons produces a range of salami types, including toscano, fennel, and calabrese salami. The San Francisco-based brand also makes other charcuterie and deli meats, such as soppressata, mortadella, pancetta, coppa and more. It takes four weeks of dry curing in their temperature and humidity controlled facility to get the flavor just right! At Supermarket Italy, sizes of Molinari salami meat range from small to bulk. Enjoy Molinari Italian-style meats on your next charcuterie board!